46% Cabernet Sauvignon
Vineyard & Vinification Note
Standard organic practices were used preparing the grapes for harvesting and irrigation was given to the vines as needed through our moisture monitoring system. Summer canopy management was done to the vines to allow enough sunlight and air flow through the vineyards for correct ripening of the grapes. Left on the vines to fully ripen, the grapes were hand-picked and sorted in the vineyards.
Grapes were cooled overnight before de-stemming and the fruit was then gently crushed. The grapes were cold macerated for 5 days to extract all the soft ripe flavours from the skins. After removing the skins, fermentation was completed in stainless steel tanks. Malolactic fermentation then followed on the separate components of the blend to convert the lactic acid to soften the wines.
The Cabernet Sauvignon underwent MLF in stainless steel and the Shiraz in oak barrels. 10% wooded Merlot was blended before bottling
The Shiraz had 6 months MLF and maturation in 2nd fill French oak barrels. After blending, the wine spent another 3 months in 2nd fill French oak barrels before it was prepared for bottling
Deep purple centre with bright red rim. Plum and mulberry aromas are rounded off by subtle spicy and fynbos notes. On the palate, the wine has a soft, but full and round, entry with notes of plums and cherries. Vegan.
Very adaptable wine that can be enjoyed at a light lunch, dinner or BBQ.